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Non‐thermal technologies and its current and future application in the food industry: a review

International journal of food science & technology, 2019-01, Vol.54 (1), p.1-13

2019

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Novel extraction techniques and pharmaceutical activities of luteolin and its derivatives

Journal of food biochemistry, 2019-09, Vol.43 (9), p.e12974-n/a

2019

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Effect of dielectric barrier discharge plasma, ultra‐sonication, and thermal processing on the rheological and functional properties of sugarcane juice

Journal of food science, 2020-11, Vol.85 (11), p.3823-3832

2020

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Combined effect of microwave and ultrasonication treatments on the quality and stability of sugarcane juice during cold storage

International journal of food science & technology, 2019-08, Vol.54 (8), p.2563-2569

2019

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Physicochemical and rheological properties of interacted protein hydrolysates derived from tuna processing by‐products with sodium alginate

International journal of food science & technology, 2022-08, Vol.57 (8), p.5132-5143

2022

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Impact of high‐pressure treatments on enzyme activity of fruit‐based beverages: an overview

International journal of food science & technology, 2022-02, Vol.57 (2), p.801-815

2022

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Catechins and caffeine absorption, and antioxidant activity of tea‐macerated wine in a Caco‐2 intestinal cell culture model

Journal of food science, 2024-07, Vol.89 (7), p.4450-4468

2024

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High pressure‐based hurdle interventions for raw and processed meat: a clean‐label prospective

International journal of food science & technology, 2022-02, Vol.57 (2), p.816-826

2022

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Texture and Structure Measurements and Analyses for Evaluation of Fish and Fillet Freshness Quality: A Review

Comprehensive reviews in food science and food safety, 2014-01, Vol.13 (1), p.52-61

2014

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Novel processing techniques and spinach juice: Quality and safety improvements

Journal of food science, 2020-04, Vol.85 (4), p.1018-1026

2020

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High‐pressure processing of fish and shellfish products: Safety, quality, and research prospects

Comprehensive reviews in food science and food safety, 2022-07, Vol.21 (4), p.3297-3325

2022

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Comparison of litchi polysaccharides extracted by four methods: composition, structure and in vitro antioxidant activity

International journal of food science & technology, 2020-03, Vol.55 (3), p.1343-1350

2020

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Enhanced extraction of phenolic compounds from onion by pulsed electric field (PEF)

Journal of food processing and preservation, 2018-09, Vol.42 (9), p.e13755-n/a

2018

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The efficiency and comparison of novel techniques for cell wall disruption in astaxanthin extraction from Haematococcus pluvialis

International journal of food science & technology, 2018-09, Vol.53 (9), p.2212-2219

2018

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Combined effects of pulsed electric field and ultrasound on bioactive compounds and microbial quality of grapefruit juice

Journal of food processing and preservation, 2018-02, Vol.42 (2), p.e13507-n/a

2018

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Improving water retention of chicken breast meats by CaCl2 combined with pulsed electric fields

International journal of food science & technology, 2022-02, Vol.57 (2), p.791-800

2022

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Effect of Pulsed Electric Field Pretreatment of Date Palm Fruits on Free Amino Acids, Bioactive Components, and Physicochemical Characteristics of the Alcoholic Beverage

Journal of food science, 2019-11, Vol.84 (11), p.3156-3162

2019

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Effect of pulsed electric field and thermal treatments on the bioactive compounds, enzymes, microbial, and physical stability of almond milk during storage

Journal of food processing and preservation, 2020-07, Vol.44 (7), p.n/a

2020

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Analysis of protein denaturation, and chemical visualisation, of frozen grass carp surimi containing soluble soybean polysaccharides

International journal of food science & technology, 2022-08, Vol.57 (8), p.5504-5513

2022

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Influence of different pulsed electric field strengths on the quality of the grapefruit juice

International journal of food science & technology, 2015-10, Vol.50 (10), p.2290-2296

2015

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Proteomics analysis reveals the inactivation mechanisms of Alicyclobacillus acidoterrestris spores by atmospheric cold plasma

International journal of food science & technology, 2023-12, Vol.58 (12), p.6243-6252

2023

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Ionic liquid as an effective solvent for cell wall deconstructing through astaxanthin extraction from Haematococcus pluvialis

International journal of food science & technology, 2019-02, Vol.54 (2), p.583-590

2019

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Thermosonication: a potential technique that influences the quality of grapefruit juice

International journal of food science & technology, 2015-05, Vol.50 (5), p.1275-1282

2015

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Probing the combined impact of pulsed electric field and ultra‐sonication on the quality of spinach juice

Journal of food processing and preservation, 2021-05, Vol.45 (5), p.n/a

2021

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Preparation and characterisation of novelty food preservatives by Maillard reaction between ε‐polylysine and reducing sugars

International journal of food science & technology, 2019-05, Vol.54 (5), p.1824-1835

2019

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Non‐thermal technologies and its current and future application in the food industry: a review

Novel extraction techniques and pharmaceutical activities of luteolin and its derivatives

Effect of dielectric barrier discharge plasma, ultra‐sonication, and thermal processing on the rheological and functional properties of sugarcane juice

Combined effect of microwave and ultrasonication treatments on the quality and stability of sugarcane juice during cold storage

Physicochemical and rheological properties of interacted protein hydrolysates derived from tuna processing by‐products with sodium alginate

Impact of high‐pressure treatments on enzyme activity of fruit‐based beverages: an overview

Catechins and caffeine absorption, and antioxidant activity of tea‐macerated wine in a Caco‐2 intestinal cell culture model

High pressure‐based hurdle interventions for raw and processed meat: a clean‐label prospective

Texture and Structure Measurements and Analyses for Evaluation of Fish and Fillet Freshness Quality: A Review

Novel processing techniques and spinach juice: Quality and safety improvements

High‐pressure processing of fish and shellfish products: Safety, quality, and research prospects

Comparison of litchi polysaccharides extracted by four methods: composition, structure and in vitro antioxidant activity

Enhanced extraction of phenolic compounds from onion by pulsed electric field (PEF)

The efficiency and comparison of novel techniques for cell wall disruption in astaxanthin extraction from Haematococcus pluvialis

Combined effects of pulsed electric field and ultrasound on bioactive compounds and microbial quality of grapefruit juice

Improving water retention of chicken breast meats by CaCl2 combined with pulsed electric fields

Effect of Pulsed Electric Field Pretreatment of Date Palm Fruits on Free Amino Acids, Bioactive Components, and Physicochemical Characteristics of the Alcoholic Beverage

Effect of pulsed electric field and thermal treatments on the bioactive compounds, enzymes, microbial, and physical stability of almond milk during storage

Analysis of protein denaturation, and chemical visualisation, of frozen grass carp surimi containing soluble soybean polysaccharides

Influence of different pulsed electric field strengths on the quality of the grapefruit juice

Proteomics analysis reveals the inactivation mechanisms of Alicyclobacillus acidoterrestris spores by atmospheric cold plasma

Ionic liquid as an effective solvent for cell wall deconstructing through astaxanthin extraction from Haematococcus pluvialis

Thermosonication: a potential technique that influences the quality of grapefruit juice

Probing the combined impact of pulsed electric field and ultra‐sonication on the quality of spinach juice

Preparation and characterisation of novelty food preservatives by Maillard reaction between ε‐polylysine and reducing sugars

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